ROASTED PEPPER SALAD WITH FETA, PINE NUTS & BASIL
Pretty to look at and delicious to eat, this roasted pepper salad is the perfect make-ahead dish for a summer get-together.
Provided by Jennifer Segal, adapted from Linda Grimes
Categories Salads
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm.
- Peel the skin from the peppers (do not rinse under water) and cut into ¾-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight.
- Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)
- Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.
Nutrition Facts : Calories 194, Fat 16g, Carbohydrate 11g, Protein 4g, SaturatedFat 4g, Sugar 7g, Fiber 3g, Sodium 673mg, Cholesterol 13mg
EASY ROASTED PEPPERS
This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.
Provided by FISHLOVE
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 1
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.
Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g
SICILIAN PEPPERS, RAISINS AND PINE NUTS
Provided by Marian Burros
Categories easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Chop whole onions. Saute onions in hot oil in a nonstick pan until soft.
- Meanwhile, slice whole peppers in a food processor, and add to the onions, cooking over medium heat until they begin to soften.
- Stir in raisins, pine nuts, salt and pepper, and continue to cook until peppers are softened.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 13 grams, Carbohydrate 45 grams, Fat 16 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 165 milligrams, Sugar 24 grams
PASTA WITH ROASTED PEPPERS AND PINE NUTS
Saturday is "Pantry Pasta" day... the day I use up odds and ends from the pantry in preparation for the new week. Here's the combo I made tonight... the whole family loved it!
Provided by jenpalombi
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring the water to a boil in a large pot.
- Add the olive oil, garlic, red pepper flakes, pine nuts, sun-dried tomatoes and onion to a large saute pan set on high heat. Cook until the onion is soft and the garlic is beginning to brown, about 3 minutes.
- Stir in the wine and boil until the wine is reduced by half, about 1-2 minutes.
- Pour in the chicken stock, salt and pepper and bring to a boil. Reduce the heat to medium and simmer for 7 minutes, until the sauce is slightly thickened.
- While the sauce is simmering, cook the pasta in the boiling water until just tender. Drain the pasta well and return it to the pot.
- Pour the sauce over the pasta and cook over medium heat for 3 minutes, stirring constantly. Remove from the heat, stir in the cheese and serve.
ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE
Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta
Provided by Good Food team
Categories Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
- Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.
Nutrition Facts : Calories 495 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium
ROTINI WITH ROASTED PEPPERS, SPINACH AND PINE NUTS
Categories Nut Pasta Vegetarian Quick & Easy Parmesan Pine Nut Spinach Bell Pepper White Wine Bon Appétit
Yield Makes 4 (appetizer) or 2 (main-course) servings
Number Of Ingredients 14
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch strips.
- Mix flour and butter in small bowl to form paste. Heat oil in large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add broth, wine, thyme and dried red pepper; simmer until liquid is reduced by half, about 6 minutes. Whisk in flour paste. Simmer until sauce thickens slightly, about 1 minute. Season with salt and pepper. Add roasted peppers and spinach and simmer until spinach wilts, about 2 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta well.
- Add pasta, Parmesan cheese and pine nuts to sauce and toss to coat.
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